The weather is finally warming up here in New Jersey and I couldn't be happier. I'm finishing up school, getting ready to graduate, and then jetting off to Europe for two weeks. I've never been very good at baking, but I'm making an effort to try new things this summer. And so, after searching around the Internet and Pinterest for inspiration, I came up with this recipe for Lemon Blueberry Loaf Cake. To me, nothing screams spring and summer like fruit-filled baked goods and iced coffee. I picked up a bottle of Stumptown Coffee Roasters Cold brew Coffee from Whole Foods.
1 and 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup plain greek yogurt
1 cup sugar
2 teaspoons lemon zest
juice of 1/2 lemon
1/2 cup vegetable oil
1 and 1/2 cup fresh blueberries
1/2 tub vanilla frosting
juice of 1 lemon
Preheat oven to 350 degrees. Lightly grease a 9x5 loaf pan.
Rinse and dry both the lemons and the blueberries.
Mix together the baking powder, flour, and salt.
In a separate bowl, whisk together the eggs, Greek yogurt, sugar, lemon zest, juice of 1/2 lemon, and oil.
Add the dry ingredients to the wet until thoroughly combined. Then carefully add the blueberries to the batter.
Pour the batter into the greased loaf pan and bake for 50 minutes or until a toothpick comes out clean.
Take the 1/2 tub of vanilla frosting and whisk together with juice from 1 lemon.
Let cool fully before removing the loaf cake from the pan.
Drizzle the icing on the top of the loaf cake. Add fresh blueberries on top if desired. Slice and enjoy with some hot or iced coffee.